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Fluffy vanilla buttercream frosting should be rich, airy, and wildly better than anything in a tub, and this one delivers. You can kiss those sad store-bought versions goodbye. It’s smooth, customizable, and honestly? Kinda irresistible.
You can use this buttercream for cupcakes, cakes, cookies, or whatever your heart desires. It tastes great on chocolate cake with cream cheese filling or a simple yellow cake.
Here’s Why This American Buttercream Recipe Works
Keeps like a champ: Make it ahead, stash it in the freezer, and your future self will thank you
Just the right ratio: Using a base of two cups of butter means this frosting is extra rich and whips up crazy smooth.
Totally adjustable: Add more sugar for a stiffer texture or a splash of milk to loosen it up. Your frosting, your rules. Want something lighter and less sweet? Check out my Italian meringue buttercream.
Time = texture: A few solid minutes with the mixer makes the difference between just okay and melt-in-your-mouth.
Prefer a tangy twist? My cream cheese buttercream has that subtle zing and is just as smooth
Recipe Tips
Use room temperature butter: Softened (not melted!) butter is key to that silky, creamy texture
Start slow with the sugar: Dumping it all in at once = powdered sugar snowstorm and lumpy frosting. Add gradually and mix well.
Whip it good: Don’t skimp on the mixing time. You want it light, airy, and fully blended, especially if you’re using a hand mixer.
Adjust last, not first: Wait until the buttercream is fully mixed before adding more sugar or liquid. It thickens as it beats.
Taste as you go: Seems obvious, but it’s easy to forget. Every brand of butter and vanilla is a little different, make sure it’s balanced before calling it done.
Customize the texture: Add more sugar for a pipeable frosting or milk/cream to lighten it up for spreading. Craving something tropical? My coconut buttercream brings serious island vibes.
Need the perfect base for all that fluffy frosting? My best vanilla cake has you covered.
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Fluffy Vanilla Buttercream (American Buttercream)
If you make this recipe, please leave a star rating and comment.
Ingredients
- 2 cups salted butter, softened
- 6 to 8 cups powdered sugar
- 2 teaspoons vanilla extract
Optional:
- 1 to 2 tablespoons milk, or cream, based on your desired consistency
Instructions
- Place the butter and a couple of cups of the sugar in a mixing bowl. Mix on medium speed until the sugar is blended well with the butter. Blend in the vanilla extract.
- Slowly add more sugar a little at a time. Start with just 6 cups of sugar if you want a looser, fluffier consistency. Beat until it is very smooth and creamy.
- To get really smooth and creamy results, beat for at least 5 to 6 minutes with a handheld mixer and 3 to 4 minutes with a stand mixer. For an even fluffier and almost white color, add a couple more minutes.
Adjust the consistency:
- If you want a stiffer, thicker consistency, add the additional 2 cups of powdered sugar.
- For a looser and lighter consistency, add the cream or milk.
Notes
- If you use a hand held mixer you will need to beat the buttercream for 5 to 6 minutes but a stand mixer will take half the time.
- Freezes for 3 month
- Makes 4-1/2 cups of icing.
- Frosts 24 cupcakes or a 9 inch two layer cake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Also worth a try: layering it with my chocolate cake filling or covering it in marshmallow fondant for a polished finish
Storing Leftovers
Refrigerate: Store in an airtight container in the fridge for up to 1 week. Let it come to room temp and re-whip before using for the best texture.
Freeze: This buttercream freezes like a champ. Scoop it into a freezer-safe container, press plastic wrap onto the surface, and freeze for up to 3 months. While you’re at it, stash a batch of my Biscoff buttercream too, because one frosting is never enough.
Thawing: Thaw in the fridge overnight, then let it sit at room temperature until soft. Re-whip with a mixer to restore fluffiness.
Fluffy Buttercream Frosting
This fluffy buttercream frosting is the real MVP of your baking lineup. Simple, customizable, and unapologetically indulgent. It’s the kind of frosting that handles cupcakes and layer cakes with ease, and tastes just as good on a spoon.
Does this buttercream form a crust, or no? / Any tips to prevent crusting??
Yes, it does form a crust when it sits. The more sugar you add to the buttercream, the more of a crust it will form.
Can you provide a recipe for strawberry buttercream?
That is on our calendar, thanks for the comment
How much coCoa powder would I use and where would I add it
You can follow the instructions for chocolate buttercream in this recipe.
I want to try this but not sure how much is 2 cups in grams. Help anyone!
2 cups of butter is 453 grams
I’m back to make this perfect buttercream frosting for my husband’s Father’s Day sheet cake, planning a family BBQ. I’d like to have enough frosting to generously frost the cake and than to decorate the cake with piping. Should I make 2 separate batches, 1 that I can color? Thanks so much!
I would make two batches if you want to decorate the cake with piping. Depending on how much piping you plan to do, you may want to make 2-1/2 or 3 batches. Large swirls and flowers will use up a LOT of buttercream. Sometimes I use twice as much buttercream to decorate a cake than I use to cover the cake. If you use a small tip to pipe your decorations then you will not need as much but the large tips that make big, fat swirls will use a LOT of buttercream. You really can’t go wrong with making too much buttercream though. If you have extra buttercream then pack it in a freezer-proof bag and freeze it for up to 6 months. Extra buttercream is so useful for last minute desserts like cookie sandwiches and cupcakes.
@Dahn Boquist, I truly appreciate your speedy reply! Yes, I’m going to make 2 batches of this scrumptious icing! My medium size sheet pan is 11 x 18, so I should be okay. I’m just a novice piper lol any tips would be greatly appreciated!
One of the first things I was taught when I learned how to pipe was to make sure I did not fill the bag too much. You will have more control when you squeeze the buttercream out if the bag isn’t filled too much. Good luck and have fun with it 😉
@Dahn Boquist, the cake turned out beautiful! I ended up making 2 sheet pans 11 x 17 I believe, 2 thinner sheet cakes. I had enough softened butter to make 2 batches because I put a layer of buttercream in the middle, had enough left to color it blue to pipe out a top and bottom border. I’m in love with this icing! Really want to try your chocolate buttercream icing next! Thank you again!
That’s fantastic, thanks for coming back to let us know how it went 🙂
This frosting is SO darn good! Honestly it’s bakery style if not better! I will never buy another cake again! Made 12 cupcakes and a 6 inch 2-layer cake for our adult son’s birthday! He’s going to love them! Thank you again!
Thanks for the comment Kris, happy birthday to your son!!
Hello! Does this buttercream harden once refrigerated? I wanted to use if for cupcakes and just wanted to know if the cupcakes should be refrigerated?
Yes this buttercream will get firm when you refrigerate it. If you put your cupcakes in the fridge, I recommend taking them out 2 hours before you serve them so the buttercream has time to get soft.
How much cocoa powder do you add to the buttercream recipe?
Here is a chocolate buttercream recipe
I could eat this by the spoonfuls! Thanks for sharing!
I’m afraid I have had my share of spoonfuls of this over the years :). It’s one of those classic recipes that you always have to have around. Thanks for the comment Karly
I didn’t know white food coloring was a thing! But then, I’m not the baker in our family -= Mrs KR is. We used to never buy salted butter, but the last few years have been rethinking this. It does make things easier — particularly since we usually end up adding salt to a lot of sweet baked goods. Anyway, terrific post — thanks.
Oh yes white food coloring really is a thing. The first time I used it, I didn’t think it would do much but it works pretty well. And I am in the salted butter camp all the way, 🙂 thanks for the comment
@Dahn Boquist, could you use clear vanilla imitation extract instead of the white food coloring?
That would work fine but it will still be a tad off white.
Hi, Kris Marie…Sure, the clear vanilla imitation extract will work, if you want the buttercream even whiter you can add the white coloring. This is a delicious buttercream recipe, thanks for your questions/comments.?–Pat
@Pat Nyswonger, this icing was amazing! Oh my goodness I will be making it again for white cupcakes I’m making and will use the clear vanilla imitation extract! Thank you so very much!
Hi, Kris Marie…I am so pleased that you enjoyed this buttercream icing! The clear vanilla is great when you want a pure white frosting. Thank you for your feedback and enjoy your cupcakes!